Neo Tamarind

Neo Tamarind has established itself as a swanky hotspot venue that offers Thai fusion delights perfect for a romantic dinner. Though it is located smack in the city, the chaos fades away as you walk up the steps lit with lanterns and the sound of gushing water from a fountain transports you to a hidden sanctuary. My second trip to Neo proved to be a wise choice as I discover that the restaurant has made a few new changes to its existing menu by incorporating favourites from their special festive menu while retaining their classic dishes.
Our first dish was the pan seared foie gras and caramelised apple. Mixing sweet and savoury is a tricky business but Chef Sombat Kokasemkul believes in eating a balanced meal hence he decided to incorporate apple and mixed berries in the dish. The foie gras was seared well and the soft fatty flesh surprised me as it harmonised with the sweet flavours from the apple. Freshly baked brioche served on the side was perfect to end the dish. The homemade smoked salmon may appear deceivingly common but Chef Sombat took things up a notch as he added a dollop of lobster ice cream on top for a sweet and creamier finish as opposed to a conventional sauce.
Since Neo Tamarind is a pork-​free restaurant, the beef rib bak kut teh takes inspiration from the local favourite dish and is an excellent alternative that took me by surprise thanks to the delicious broth that was slow-​cooked for eight hours in a steamer with herbs. When the squid ink fettuccini arrived, it piqued my interest as it was served on a bed of Alaskan crab that had been sautéed to bring out its natural sweet juicy flavour. If you want a touch of bold, try it with a spoonful of the salsa on the side. As for dessert, I finished off with a mango and dry banana crumble. The hot and cold dessert pays tribute to the classic Thai dessert with a Japanese twist. The mango slab had been burned to release a fragrant aroma and proved to be refreshing on a hot day.